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Vegan Gumbo

If you usually walk past the okra at the farmers market, stop--and make this nutritious meat- and dairy-free take on the New Orleans classic. The recipe comes from Lachelle Cunningham, who is a chef and advocate for the Twin Cities soul food scene.

Directions

Instructions Checklist

Step 1

Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

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Step 2

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper and celery; cook, stirring occasionally, until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 1 1/2 cups and return that amount to Dutch oven.

Add corn, peas and okra; return to a boil. Reduce heat to low and simmer until vegetables are tender, 5 to 10 minutes. Season to taste with salt and black pepper. Serve over brown rice, topped with a sprinkle of gumbo filé powder, if desired.

What's gumbo file powder?

Made from dried sassafras leaves, this traditional seasoning has a woodsy flavor similar to root beer. It’s added as an accent right before serving. Find it in specialty stores or online, but don’t sweat it too much if you can’t find it.